Easy Sheet Pan Omelet

This Easy Sheet Pan Omelet is packed with onions, peppers, zucchini and cheddar cheese, making for a savory, protein-rich breakfast you can make to feed a crowd or get ahead of meal prep for the week. It’s a home run for breakfast sandwiches, serving with breakfast potatoes or enjoying on its own. The sheet pan cooking method results in a tender, fluffy omelet with consistent results every time.

Author: Pesto & Potatoes

Meal Type: Breakfast

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 162 kcal per serving

Ingredients

1 tbsp - olive oil
⅓ cup - onion
⅓ cup - red bell pepper
½ cup - zucchini
6 - eggs
¼ cup - whole milk
½ tsp - salt
¼ tsp - black pepper
¾ cup - cheddar cheese

Instructions

Preheat oven to 350 degrees F. Use cooking spray to coat a quarter sheet pan.
Heat olive oil in a medium skillet. Add in 1/3 cup each of diced onion and red bell pepper. Cook for about 3 minutes.
Stir in ½ cup diced zucchini and season with a pinch of the salt and pepper. Cook for an additional 3 to 4 minutes, until vegetables are cooked through. Set aside.
In a large bowl, crack 6 eggs. Add in ¼ cup whole milk and whisk to combine.
Season with remaining salt and pepper, whisking together. Add in cooked vegetables.
Fold in ¾ cup grated cheddar cheese. Carefully transfer omelet mixture to prepared quarter sheet pan.
Bake on the middle rack for 15 to 17 minutes, or until eggs are set.
Cut into 6 equal squares and serve.

Nutrition